Candy Cane Truffles Recipe

Ingredients

8 ounce chocolate chips
1/2 heavy cream
2 teaspoons peppermint extract
1/2 cup cocoa powder( for dusting)
1/2 cup crush candy canes

Preparation

Step 1

Combine extract and cream in a microwave-safe cup and microwave for 1 minute.
Add the chips to the hot mixture. Whisk until smooth and well-blended. Refrigerate until firm, at least 4 hours.
Line a backing sheet with parchment or wax paper. Using a teaspoon, drop small, rounded spoonfuls of the mixture onto the sheet.
Place the baking sheet in the freezer for approximately 45 minutes or until the rounds are firm. Remove and quickly roll each spoonful into a ball.
Place the cocoa powder into a small dish. Gently roll each ball into the powder until coated.
Store truffles in an airtight container in the refrigerator and left stand at room temperature for at least 10 minutes before serving.